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Chicken Cacciatore - Naples Style with Linguini Recipe

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This recipe for Chicken Cacciatore - Naples Style with Linguini, by , is from Cooking with Cheri & Nild, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Linda Ferrentino

Category:
Category:

Ingredients:  
Ingredients:  
2 - 3 pounds chicken legs and thighs
3 cups San Marzano canned tomatoes
Salt and pepper to taste
1 clove garlic chopped (can add more if you like)
1 cup fresh mushrooms sliced
3 tablespoons olive oil
2 tablespoons butter
1 stalk celery chopped
1 medium carrot peeled and chopped
1 tablespoon fresh chopped Italian parsley (can add more if you prefer)
2 tablespoons tomato paste mixed with cup wine vinegar (not balsamic)
1 teaspoon dried rosemary
1 tablespoon fresh chopped basil
teaspoon dried oregano
1 teaspoon crushed red pepper flakes
Fresh or boxed linguini

Directions:
Directions:
Brown chicken for 5 minutes on each side in butter/oil combo in a deep frying pan.

Add all chopped veggies and herbs, plus salt/pepper to taste. COVER the pot. Bring to a simmer for about 10 minutes or until veggies are partially tender. Gradually add wine vinegar/tomato paste mixture. Cover again and stir occasionally to prevent sticking.

Simmer for about 30 minutes or until the chicken is tender. Add water from time to time (if needed) to make enough sauce.

Boil linguini pasta in a separate pot. Drain and place cooked linguini on a platter. Pour sauce and chicken over the pasta. MANGE!!!

Number Of Servings:
Number Of Servings:
Serves 6
Preparation Time:
Preparation Time:
about 40 minutes
Personal Notes:
Personal Notes:
This was one of my favorites when growing up Italian!

 

 

 

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